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Tench Pie

Butter a pie-dish rather thickly, and line the edges with a good crust. Put in the tench, season with pepper and salt, and grate a little nutmeg over it. Place small lumps of butter here and there upon it, and pour over it a little claret and water. Cover the dish with crust, and bake the pie in a well-heated oven. Have ready a little nicely-seasoned strong gravy, and when the pie is done enough pour it in through the hole at the top. A good pie may be made with tench and eels. The fish should be cut into convenient-sized pieces, and placed in layers in the dish with a little pepper and salt, chopped parsley, and an anchovy cut small between each layer. Time to bake, about an hour. Sufficient for three or four persons.